Slow Cooker Pumpkin Peanut Butter Chicken Soup
Experience a fusion-inspired masterpiece that balances the earthy sweetness of pumpkin with the nutty, savory depth of peanut butter. This velvety, nutrient-dense soup features tender chicken breast, aromatic ginger, garlic, and creamy coconut milk for a restaurant-quality meal. Effortlessly prepared in a slow cooker, this warming dish is the perfect solution for busy weeknights, offering a sophisticated and comforting bowl that brings bold, West African-inspired flavors straight to your family dinner table.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Fusion
- Diet: High Protein
Ingredients
1 can (15 ounce) light coconut milk
1 can (15 ounce) 100% pure pumpkin puree
1.5 cups low-sodium chicken broth
0.5 cup natural creamy peanut butter
1 tablespoon freshly grated ginger
3 cloves garlic, minced
0.5 teaspoon cayenne pepper
0.5 teaspoon salt
Freshly ground black pepper to taste
1.5 pounds boneless skinless chicken breast
1 yellow onion, diced
Fresh cilantro for garnish
Roasted peanuts for garnish
Instructions
Place the diced onion, minced garlic, and grated ginger at the bottom of the slow cooker.
Add the chicken breasts into the slow cooker.
In a medium bowl, whisk together the pumpkin puree, coconut milk, chicken broth, peanut butter, cayenne, salt, and black pepper until smooth.
Pour the pumpkin mixture over the chicken in the slow cooker.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender.
Remove the chicken breasts, shred with two forks, and return the meat to the slow cooker.
Stir well to incorporate and cook for an additional 10 minutes.
Serve hot, garnished with fresh cilantro and crushed roasted peanuts.
Notes
Ensure you use 100% pumpkin puree, not pumpkin pie filling. For a vegan-friendly version, swap the chicken breast for chickpeas or firm tofu and use vegetable broth. Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup will thicken upon cooling; add a splash of broth when reheating to reach your desired consistency.